Applegate Kaitlin B, Cheek Patrick R, Inlow Jennifer K
Department of Chemistry and Physics, Indiana State University, Terre Haute, Indiana, 47809.
Biochem Mol Biol Educ. 2019 Jul;47(4):459-467. doi: 10.1002/bmb.21240. Epub 2019 Mar 20.
Laboratory exercises for undergraduate biochemistry students are described in which changes in sugar content during fermentation of the trendy beverage kombucha are analyzed by three methods: thin layer chromatography, a 3,5-dinitrosalicylic acid assay, and a standard commercial blood glucose meter. Each of the three analyses can be completed in a typical laboratory session lasting two to three hours. The exercises are designed to reinforce concepts typically covered in an undergraduate biochemistry course as well as to teach a variety of laboratory techniques. The exercises have been used with positive results in an upper level biochemistry laboratory course for junior/senior students majoring in chemistry or biology. © 2019 International Union of Biochemistry and Molecular Biology, 47(4):459-467, 2019.
本文描述了针对本科生物化学专业学生的实验练习，其中通过三种方法分析了时尚饮品康普茶发酵过程中糖分含量的变化：薄层色谱法、3,5-二硝基水杨酸测定法和标准商用血糖仪。这三种分析中的每一种都可以在持续两到三个小时的典型实验室课程中完成。这些练习旨在强化本科生物化学课程中通常涵盖的概念，同时教授各种实验室技术。这些练习已在面向化学或生物学专业大三/大四学生的高级生物化学实验室课程中使用，并取得了积极成果。© 2019国际生物化学与分子生物学联盟，47(4):459 - 467, 2019。
